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Irish Lamb Stew with Bacon
Irish Lamb Stew with Bacon
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Delicious Irish lamb stew with tender lamb shoulder, crispy bacon, hearty veggies, and barley, slow-cooked to perfection.
Ingredients:
  • 2 1/2 pounds lamb shoulder or shoulder blade chops, bone-in, trimmed of excess fat
  • 6 slices bacon, thickly cut
  • 2 pounds potatoes (Yukon gold preferred), peeled, quartered
  • 2 large onions, quartered
  • 2 large carrots, peeled and cut into 2-inch segments
  • 1 turnip, peeled and cut into 1-inch pieces
  • 2 heaping tablespoons pearl barley (omit for gluten-free version)
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
  • Kosher Salt and freshly ground black pepper
  • 1 quart of water or lamb stock, warmed
Instructions:
  • Cook the bacon in a large, thick-bottomed Dutch oven over medium heat until crispy and browned. Place the cooked bacon on a paper towel-lined plate to drain excess fat, then chop and set aside.
  • Brown the lamb in bacon fat: Keep 2 tablespoons of bacon fat in the pan, raise the heat to medium-high, and brown the lamb in batches without stirring until golden on all sides.
  • Layer the pan starting with lamb, then follow with potatoes, onions, turnips, carrots, and chopped bacon. Repeat the layers with lamb and vegetables. Sprinkle barley, thyme, black pepper, and a teaspoon of salt.
  • Pour in the water or stock and bring it to a boil. Lower the heat to a gentle simmer, cover with the lid slightly ajar, and cook for 1 1/2 to 2 hours until the meat is tender and easily falls off the bones.
  • Skim off any excess fat, discard the bones using tongs, and adjust seasonings by adding salt and pepper to taste.

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